Lemon Cream Napoleon
- Level: Easy
- Total: 31 min
- Prep: 13 min
- Inactive: 8 min
- Cook: 10 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 0 calorie
Share This Recipe
- Level: Easy
- Total: 31 min
- Prep: 13 min
- Inactive: 8 min
- Cook: 10 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 0 calorie
Ingredients
1 cup low-fat ricotta cheese
1 (3.4-ounce) box instant sugar-free lemon pudding and pie filling
1 cup sour cream, light
1 tablespoon lemon zest, finely minced, plus extra for garnish
1 tablespoon honey
1 tablespoon warm water
12 won-ton wrappers
4 tablespoons whipped topping
1 teaspoon vanilla extract
Directions
- In a food processor fitted with a steel blade, combine ricotta, lemon pudding and sour cream. Process until smooth. Add lemon zest and process for 1 minute. Mix until pudding consistency.
- Preheat oven to 350 degrees F. Line baking sheet with kitchen parchment.
- In a small bowl, combine honey and warm water. Stir until honey dissolves. Using a pastry brush, lightly brush wrappers on both sides with honey water. Place on parchment-lined baking sheet. Bake for approximately 8 minutes, or until golden brown. Remove from oven, let cool.
- To serve, place one wrapper on a plate and spoon a dollop of pudding mixture. Repeat with another layer. Mix 1 teaspoon of vanilla extract to the whipped topping. Top third wrapper with a dollop of whipped topping. Garnish with a sprinkle of lemon zest.
